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Meat Science|November 9, 2011
Robotic equipment in the meat industryG Purnell
Meat Science|November 9, 2011
Lipid stability in meat and meat productsP A Morrissey, P J Sheehy, K Galvin, et al.
Meat Science|November 9, 2011
Growth and carcass characteristics of Angus and American Wagyu steersD K Lunt, R R Riley, S B Smith
Meat Science|November 9, 2011
Changes in pH and water holding properties of Longissimus dorsi muscle during beef ageingK Boakye, G S Mittal
Meat Science|November 9, 2011
Flavour- and tenderness-related quality characteristics of goat and sheep meatH C Schönfeldt, R T Naudé, W Bok, et al.
Meat Science|November 9, 2011
Enzymological investigations on the causes for the PSE-syndrome, I. Comparative studies on pyruvate kinase from PSE- and normal pig musclesF Schwägele, C Haschke, K O Honikel, et al.
Meat Science|November 9, 2011
Carcass composition and meat characteristics of two rabbit breeds of different degrees of maturityM Pla, P Hernández, A Blasco
Meat Science|November 9, 2011
Effects of breed, feed level and conditioning time on the tenderness of porkJ D Wood, S N Brown, G R Nute, et al.
Meat Science|November 9, 2011
Antigenic specificity of monoclonal antibodies to beef myoglobin determined by cross-reactivity studies against myoglobins from domestic speciesD Levieux, A Levieux
Meat Science|November 9, 2011
Some observations on the absorption spectra of various myoglobin derivatives found in meatS J Millar, B W Moss, M H Stevenson
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